This firm, rindless cheese is made entirely with pasteurized milk from dairy farms in the Outaouais and contains no modified milk ingredients. It has a cream colour, a buttery aroma and a hazelnut taste that becomes stronger with age. Several varieties are available:
- Fresh daily, unripened
M.F.: 27%, moisture: 43%
- Mild Cheddar (3 months)
- Medium Cheddar Raftman (4 to 9 months)
- Strong Cheddar Raftman (1 year)
- Aged Cheddar Raftman (14 to 18 months)
M.F. 31%, moisture 39%
The cheese maker also offers a variety of Cheddars aged 2 to 5 years called Les Générations, as well as the extra-old maple Port wine Cheddar, Le Léo.
M.F.: 27%, Moisture: 43%
More than 90 years of expertise lie behind the making of their famous, made-fresh-daily cheese curds, which are a source of regional pride. The cheese is slightly salty and produces that famous “squeaky” sound when enjoyed, due to its distinctive texture so appreciated by connoisseurs. The cheese won the 2006 CASEUS d’Or, making it the best variety of cheese curds in Quebec.
The cheese maker makes the fresh cheese every day with passion. It is available in white, yellow or marbled, in blocks or in curds, regular or seasoned with BBQ seasoning (available only from the cheese maker).
Cheddar La Trappe à Fromage is available at any of the cheese maker’s seven locations, in Hull, Gatineau (2), Masson, Cantley, Aylmer and Val-des-Monts, as well as in grocery chains in the Outaouais region.
Awards and distinctions
La Trappe à Fromage's cheese curds won the 2006 Sélection Caseus prize in the Cheese Curds and Mild Cheddar category.